How to make a Flaky Crust that' gluten and dairy free
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TWD: French Apple Tart, gluten and dairy free options

TWD: French Apple Tart, gluten and dairy free options
Apple Pie is a big deal around my house.  My grandmother, Rocci was famous for hers.  I have spent a life time trying to find my own niche and garner a two thumbs up from her biggest fan and my father.  At christmas I considered making this after listening to Chris Kimble of America's Test Kitchen describe it to Renee Montagne on Morning Edition.  I balked on the day figuring it was too much work

What I made was a mere glimmer of what I could have done had I chosen this technique.  With a base of something that resembles apple sauce and a topping of firmer apples, the flaky crust holding it all together creates a study in contrasts. Crispy, buttery perfection as the consummate ying to the tarts internal yang.

The original recipe can be found at Laws of the Kitchen.  This is what I did to make it gluten free and local.

TWD: French Apple Tart, gluten and dairy free options

Peel and core the apples, cut each one in quarters, and cut each quarter into 6 pieces. Put the apples in a large bowl and toss with the remaining ingredients. Spread the apples on a parchment lined baking sheet.  Bake at 300 ffor 1 hour, or until the apples give up their juices, start to form a sauce, and are soft enough to mash.
On a lightly floured surface, roll the 1/2 a portion of a flaky crust dough into a circle about 1/8 inch thick and fit it into a 9-inch pie pan.   Chill the tart for at least 30 minutes. Line with parchment and fill the pie with beans. Bake in a 400 F oven for 20 - 25 min, or until golden brown.
TWD: French Apple Tart, gluten and dairy free options 
Place on a rack to cool, lower the heat to 375 F. 

Spoon the puree into the cooled tart shell and smooth.  To make the topping:



Peel, core, and quarter the apples and then cut them into slices that are 1/8 inch thick. Toss all of the remaining ingredients in with the apples.


Working slowly and carefully and starting at the edge, arrange the apples in a circle over the puree. The slices should overlap and the points should just touch the shell.
TWD: French Apple Tart, gluten and dairy free options
Put the tart on a parchment lined baking sheet and bake for 25 to 30 minutes in the 375 F oven, or until the apple slices are edged in brown. Transfer  to a cooling rack.
Serve, warm, ala mode or even cold in the morning.

Watch French Tarts, Apple Style on PBS. See more from The French Chef.

  Find more ideas from Baking with Julia at Tuesdays with Dorie.


Photo Credits: Julie Cecchini


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I almost didn't make this recipe too, because it looked like so much work. But it was surprisingly easy. Your tart looks great. Love all the apple slices on top. It really is a good recipe that I hope to make again and again. (and hopefully get better each time)

Terra Americana

Sandra I agree, wholeheartedly...

Marisa Procopio

The Russian Mulling spice looks heavenly, and an original riff on the traditional apple pie spices that I'd like to try. Do you think it's possible to mix up my own?


Your tart looks great. Love the fist photo especially.


I am always interested to see and learn how one can substitute ingredients to make recipes gluten and/or dairy free - I like the fact that you are able to bake this pretty tart making it local, gf and dairy free. It does look very pretty in that Polish ceramic pie plate (I have a small collection of these ceramics myself and I adore the way they look). So nice to be visiting your lovely blog again!
Have a great Thursday!

Terra Americana


Yes you can make your own. Ours is a blending of Cinnamon, Nutmeg, Ginger, Coriander, and Special Pure Orange Extract. I hope that helps.


Terra Americana

What lovely compliments. The pie plate was a special Christmas present. I think it will be in many pictures.

I am so glad you visited.


Terra Americana

Thank you Cathleen


I really enjoy seeing how different bakers adapt these recipes.

Beautifully done.

Terra Americana

Agreed and Thank you

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